Oven-Fried Eggplant
If you love eggplant like we love eggplant, this method of cooking it will quickly become a favorite way to prepare it. No standing over a skillet of hot grease. This recipe is DELICIOUS, easy and is Induction friendly as well! Could you ask for anymore? It’s quite a bit lower in fat cooked this way, as eggplant will notoriously soak up fat in a skillet like a sponge. Not that low-carbers worry much about fat intake. Just sayin’. 🙂
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection
INGREDIENTS: 12 oz. eggplant
4 T. my homemade mayo
6 T. Parmesan Cheese
¼ tsp. my Seafood Spice Blend (or seasoning of your choice)
VARIATION: For a crunchier eggplant, use only 3 T. Parmesan and add 2 oz. finely crushed pork rinds.
With pork rinds added
DIRECTIONS: Preheat oven to 450º. Use a non-stick sheet pan or oil your sheet pan with olive oil. Trim stem/end off eggplant. Cut into 1/4″-3/8″ slices. Mix spice blend into Parmesan cheese in a dish. Brush one side of one eggplant slice at a time with mayo. Coat that side with Parmesan (I use the kind in the can for this recipe) by holding the very edge of the slice over a paper plate with the cheese, dipping and sprinkling the one side, letting excess fall back into the paper plate. I place the slices cheese-coated side down onto the oiled pan. Then I brush the other sides all at once and sprinkle the remaining cheese carefully onto the slices. I find this conserves cheese for the second sides. If I just dip the slices into the cheese both sides, I run out of cheese EVERY time! Bake in a hot oven (450º) for about 10 minutes, until nicely browned on bottoms. Flip the pieces over and bake 10 more minutes.
NUTRITIONAL INFO: Serves 4, each serving contains:
183 calories
15 g fat
5.5 g carbs, 2.9 g fiber, 2.6 g NET CARBS
8 g protein
121 mg sodium
Buttoni's Low-Carb Recipes 
Is the net carb count per slice (when sliced long ways)?
No. Serves four, so the carb count is for 1/4 of the entire batch, regardless of how it is sliced. I can’t know how big your eggplant is or thick your slices are, so the count really can’t be figured “per slice”. Divide your round or oblong slices into 4 equal portions, visually or with a knife.
This was delicious! I used 1/2 parmesan and 1/2 Seasoned Hot Pepper Trio Parmesan cheese (from Kraft) and they had a bit of a kick! I will make this again and plan on trying your method on some other veggies that I normally fry!
Glad you liked it, Jane. I think you’ll find this method is great for LOTS of veggies. I’ve even done a chicken fried steak with it that was pretty darn good: https://buttoni.wordpress.com/2012/01/26/chicken-fried-steak-with-cream-gravy/
This was awesome! I topped mine with tomatoes, fresh mozzarella and basil! Will make again!
Oh, that sure sounds good. So glad you enjoyed these, Jen.
AMAZING!! Family LOVED them..
WONDERFUL! So glad it was a hit. I like to add the pork rinds because I love that crunch on the surface. But when I do Italian food, or use it to layer lasagne, I often leave them out and just use the seasoned cheese. 🙂 I have lots of oven-fried recipes on the site now. Love the ease of oven-frying. Type into the search box if you would like to browse through the others. Most are veggies uses, but a couple are meats. 🙂